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Ingredients
• 1 cup all-purpose flour
• 1/4 cup rice flour
• 1 1/2 cups water
• 1 cup well-fermented kimchi, chopped
• 1/4 cup kimchi juice
• 1/2 teaspoon salt
• 2 green onions, chopped
• 1 small carrot, julienned
• 1/2 medium onion, thinly sliced
• Vegetable oil for frying
- In a large mixing bowl, combine 1 cup all-purpose flour, 1/4 cup rice flour, and 1/2 teaspoon salt.
- Pour in 1 1/2 cups of water and stir until the batter is smooth.
- Add 1 cup of well-fermented kimchi, chopped, along with 1/4 cup of kimchi juice to the batter.
- Toss in 2 chopped green onions, 1 small julienned carrot, and 1/2 a thinly sliced medium onion into the bowl.
- Stir the vegetable and kimchi mixture into the batter until everything is well incorporated.
- Heat a non-stick pan over medium heat and add a thin layer of vegetable oil to coat the bottom.
- Spoon the batter into the pan, forming pancakes of your desired size.
- Cook the pancakes for about 3-4 minutes on one side until the edges begin to crisp and turn golden brown.
- Carefully flip the kimchi pancakes and cook for an additional 3-4 minutes on the opposite side.
- Once both sides are golden brown and crispy, transfer the pancakes to a paper towel-lined plate to drain excess oil.
- Repeat with the remaining batter, adding more vegetable oil to the pan as needed.
- Serve the Healthy Korean Kimchi Pancakes hot, with your choice of dipping sauce.
Q1: Can I make these kimchi pancakes gluten-free?
A1: Yes, you can make gluten-free kimchi pancakes by substituting the all-purpose flour with your preferred gluten-free flour blend. Make sure that your kimchi and other ingredients are also certified gluten-free.
Q2: What can I use if I don’t have rice flour?
A2: If you don’t have rice flour, you can use more all-purpose flour in its place. Alternatively, for a similar texture, you could try using cornstarch or another fine starch.
Q3: Is there an alternative to frying the pancakes in oil?
A3: For a lighter version, you could use a non-stick pan and a minimal amount of oil to reduce the fat content. Alternatively, you may use a well-seasoned cast-iron skillet or bake them in the oven on a parchment-lined tray, though the texture might differ from traditional frying.
